Grilled Marinated Leg of Lamb

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This Mediterranean-inspired grilled marinated leg of lamb is a standout high-protein dish that brings bold, aromatic flavours to your outdoor dining table. By using a butterflied leg of lamb, the meat absorbs a fragrant marinade of extra-virgin olive oil, zingy lemon, and dried Greek oregano, ensuring every slice is succulent and infused with herbs. The combination of garlic and citrus works to tenderise the lamb, while the high-heat grilling creates a beautifully charred exterior that contrasts with the tender, pink meat inside.

Ideal for Sunday lunch or a sophisticated garden party, this recipe is a reliable choice for those seeking a nutritious, protein-rich main course. Serving the lamb with seasonal roasted vegetables or a fresh Greek salad allows the quality of the meat to shine. By following the simple resting technique, you ensure the juices distribute evenly, resulting in a perfectly moist finish. It is a simple yet impressive way to elevate a classic cut of British lamb.

Ingredients for Grilled Marinated Leg of Lamb

120 ml extra jungfruolja
60 ml färsk citronsaft
4 vitlöksklyftor, hackade
1 tablespoon dried oregano (preferably Greek), crumbled
2 teskedar salt
1 tesked svartpeppar
1 (4 1/2- to 5-lb) butterflied boneless leg of lamb, trimmed of fat
3 10- to 12-inch metal skewers
a large (2-gallon) heavy-duty sealable plastic bag
3 or 4 (10- to 12-inch) metal skewers

How to make Grilled Marinated Leg of Lamb

Combine oil, lemon juice, garlic, oregano, salt, and pepper in sealable plastic bag. Add lamb and seal bag, pressing out air. Turn bag to coat lamb, then put bag in a shallow baking pan and marinate, chilled, turning bag over occasionally, at least 8 hours.

Bring lamb to room temperature, about 1 hour, before grilling.

Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.

Remove lamb from marinade (discard marinade) and run 3 or 4 skewers lengthwise through lamb about 2 inches apart. Grill on a lightly oiled grill rack, covered only if using gas grill, turning over occasionally and, if necessary, moving around on grill to avoid flare-ups, until thermometer registers 125 to 53°C, 8 to 14 minutes total for medium-rare.

Transfer lamb to a cutting board and remove skewers. Let lamb stand, loosely covered with foil, 20 minutes. (Internal temperature will rise to 57°C while meat stands.) Cut across the grain into slices.

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